1/2 cup canola oil
1 (1-oz) package Ranch dressing mix
3-5 tsp red pepper flakes
1 (13.7oz) box Cheez-Its
Preheat oven to 250. In a large bowl, mix together all ingredients. Spread crackers on large rimmed baking sheet. Bake for 15-20 minutes, stirring halfway through. Cool and store in resealable bag.
Mini Deep Dish Pizzas
4 flour tortillas for burritos (8 inch)
1 cup pizza sauce
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan
36-48 mini pepperonis
Preheat oven to 425 degrees F. Lightly oil a 12-cup muffin tin or coat with nonstick spray.
Working one at a time, lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
Fit a tortilla circle into each of 12 muffin tins, pressing carefully to make sure there is an opening in the center. Scoop 1 tablespoon pizza sauce into each muffin tin. Sprinkle with mozzarella and Parmesan cheeses, topping with 3 mini pepperonis each.
Place into oven and bake for 10-12 minutes, or until cheese has melted.
Buffalo Chicken Empanadas
8 oz cream cheese, softened
12 oz can chicken, drained
3/4 cup cheddar cheese
1/2 cup ranch dressing
1/4 cup buffalo sauce (Frank's)
2 packages refrigerated pie crusts (4 pie crust total), softened
1 egg, beaten
Preheat oven to 400. In a large bowl, combine cream cheese, chicken, cheese, ranch dressing and buffalo sauce. Set aside. Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust to about a 16-inch diameter. Cut 12 rounds from pie crust with a 2 1/2-3-inch round cutter. Repeat with remaining pie crusts. Top each pie crust round with 1-2 teaspoons of buffalo chicken. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge. Place on cookie sheet. Repeat with remaining pie crust and filling. Brush tops lightly with egg. Bake 15-18 minutes or until golden brown.